5-Ingredient German Sauerbraten

Ingredients

• id: beef_roast metric: 1.5kg imperial: 3.3 lb name: beef chuck roast or bottom round

• id: red_wine_vinegar metric: 500ml imperial: 2 cups name: red wine vinegar

• id: red_wine metric: 250ml imperial: 1 cup name: dry red wine

• id: onions metric: 2 large imperial: 2 large name: yellow onions, sliced

• id: gingersnap_cookies metric: 80g imperial: 2.8 oz name: gingersnap cookies, crushed

Instructions

1. Place the {beef_roast} in a non-reactive bowl. Combine the {red_wine_vinegar} and {red_wine} and pour over the beef. The liquid should mostly cover the meat.

2. Add the {onions} to the marinade, cover tightly, and refrigerate for 3-5 days, turning the meat twice daily. The longer marinating creates more tender, flavorful results.

3. Remove the beef from marinade (reserve marinade and onions) and pat dry. Season with salt and pepper, then brown all sides in a Dutch oven over medium-high heat.

4. Add the reserved marinade and onions back to the pot. Bring to a simmer, then cover and cook in a 160°C (320°F) oven for 2.5-3 hours until fork-tender.

5. Remove the beef and strain the cooking liquid. Return liquid to pot and stir in the crushed {gingersnap_cookies}, simmering until thickened into a rich gravy.

6. Slice the beef against the grain and serve with the spiced gingersnap gravy. The meat should be incredibly tender with a distinctive sweet-sour flavor.

Tips

Marinating Patience: The 3-5 day marination is essential for authentic sauerbraten. The acid tenderizes the tough cut and creates the characteristic tangy flavor.

Non-Reactive Container: Use glass, ceramic, or food-grade plastic for marinating - metal can react with the acid and affect the flavor.

Beef Cut Selection: Chuck roast or bottom round work best - these tough cuts become incredibly tender with the long marinating and slow cooking.

Gingersnap Secret: The cookies are traditional and create the signature sweet-spiced gravy. Use plain gingersnaps, not chocolate-covered varieties.

Temperature Control: Keep the braise at a gentle simmer to prevent the meat from becoming stringy. Low and slow is key.

Traditional Serving: Serve with red cabbage, spaetzle, or potato dumplings. The tangy meat pairs beautifully with these traditional German accompaniments.